Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 517 +
Ingredients
193⅞ large eggs 14540⅝ g sugar, caster 7755 ml double cream 4846⅞ g butter, cubed 646¼ g poppy seeds 193⅞ lemons, zested 10986¼ g flour, plain 80 7/9 tsp baking powder 16 2/13 tsp salt 6462½ g icing sugar 193⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 193⅞ large eggs and 14540⅝ g sugar, caster until pale and frothy (2 mins) Add 7755 ml double cream and whisk 2 mins Melt 4846⅞ g butter, cubed in a small saucepan Add 646¼ g poppy seeds and 193⅞ lemons, zested and set aside Sift 10986¼ g flour, plain, 80 7/9 tsp baking powder and 16 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6462½ g icing sugar and 193⅞ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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